Archives for July 2014

Coco-nutz

It’s official.

This is my brain being taken over by the protein god’s.

I am all about healthy protein snacks this week.

Oh, and I guess watching episode after episode of Chopped on The Food Network last night didn’t help…AT ALL.

I wish that I was one of the judges, just so that I eat myself into oblivion.

I could also live off of coconut butter.

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I mean, how did live without this stuff when I was little?

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Oh ya, that’s right…I had a diet of Hot Pockets and Cinnamon Toast Crunch back then.

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Now, I have a much more refined palate…one that consists of brownies, cookies, and cakes…

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😉

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You know it’s quite a bit healthier than that around here.

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Well…

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maybe a little healthier. 🙂

Raw Coconut Protein Balls
Author: 
Recipe type: Snack
Cuisine: American
Prep time: 
Total time: 
Serves: 12
 
Coconut butter + coconut milk + raw protein powder + coconut flour, molded into tiny balls and rolled into shredded coconut for the perfect snack. Gluten-free, vegan, paleo, raw, nut-free.
Ingredients
  • ¼ c. slightly melted coconut butter
  • ½ c. unsweetened coconut milk, warmed
  • 2 T. coconut flour
  • ¼ c. raw unflavored or vanilla protein powder
  • ¼ c. granulated stevia
  • unsweetened, shredded coconut, for rolling
Instructions
  1. In a large bowl, combine the coconut butter, coconut milk, coconut flour, protein powder, and stevia until a large ball forms.
  2. Using your hands, form 1 inch balls with the dough.
  3. Roll each ball in the shredded coconut.
  4. Freeze to set.

MANGIA!!!

Re-charge

 Y’all.

What a weekend.

I love the 4th of July.

Sun and fun, family, grilling, meatballs/sauce & pasta (yes, us Italian American’s always celebrate any holiday with meatballs…true Merican’s), fireworks, & anything with the word pie or crisp in it.

It was pouring on Friday night, so I didn’t get to watch fireworks, however; I actually enjoyed the quiet, watching movies, and just hanging out.

I am feeling like I have a post-weekend food baby from all the food I ate.

I didn’t go overboard, I just felt that there was A TON of eating…good eating.

Let’s start new this week.

I always feel like I need to re-charge in the best way possible after a food filled weekend.

This usually involves making food for performance and energy reasons.

My job is physically demanding, so anything snack-able is always advised 🙂

We are making some raw snacks today.

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Sweet banana + date + coconut butter + raw sunflower seed butter

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+ coconut

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+ raw protein powder + extra coconut butter on top…

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it doesn’t get any more wholesome or healthier than that.

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Plus, this recipe is super quick.

Raw Banana Bread Protein Bites for the win!

5.0 from 1 reviews
Raw Banana Bread Protein Bites
Author: 
Recipe type: Dessert, Snack
Cuisine: American
Prep time: 
Total time: 
Serves: 15
 
A chewy, "cookie" bite made with a base of dates, coconut, sunflower seed & coconut butter, and a bit of raw protein powder. Topped w/ coconut butter for the perfect pre or post-workout snack. Gluten-free, vegan, raw, paleo, nut-free.
Ingredients
  • For the base:
  • 1 large, very ripe banana
  • 8 Medjool dates, pitted
  • 1.5 c. unsweetened, shredded coconut
  • 1 T. slightly melted coconut butter
  • 1 T. raw sunflower seed butter
  • 2 T. raw protein powder, optional
  • For the topping:
  • 2 T. slightly melted coconut butter
Instructions
  1. For the base, place all of the ingredients into a large food processor and process on high until a huge ball begins to form. The mixture should be slightly sticky, but not so sticky that your fingers are coated with the mixture.
  2. Spread the mixture into a small square baking pan.
  3. Pour the topping mixture over the base mixture.
  4. Freeze for about 30 minutes to set.
  5. Cut into small squares and serve.
  6. Store in the refrigerator for best results.

MANGIA!!!

Cookies or Brownies?

Here I go again.

Peanut butter is definitely back in full-force around here.

I can’t even explain how major this recipe is.

It’s just…INSANE!

Oh, and it’s gluten-free & flour-less.

So, obviously it just hassssss to be calorie-free 😉

If only there was a brownie/cookie that was calorie free.

I think I dreamt about food last night because I woke up with drool on the side of my face.

Seriously?

It must have been pizza.

I am a sucker for thin crust.

Wait, what…? Back to brownies..errr…cookies.

Brownies +

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peanut butter cookies

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= peanut butter cookie brownies.

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Say what now?

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This is pretty much the greatest combo possible.

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Rich, fudgy, chocolate chip brownies

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topped with a crisp, chewy, peanut butter cookie dough.

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Plus, there are extra chocolate chips on top.

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 Plus, I’m pretty sure I should call these sky-high peanut butter cookie brownies.

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I’m pretty sure my co-workers probably hate me for bringing these in yesterday.

IMG_0494Well…love/hate me. 😉

 

Peanut Butter Cookie Brownies
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
Fudgey, gooey, brownies topped with a crisp peanut butter cookie layer and stuffed w/ chocolate chips. Gluten-free, flour-less.
Ingredients
  • For the brownies:
  • ½ c. creamy peanut butter
  • 2 T. pure maple syrup
  • 3 T. coconut sugar
  • 1 t. pure vanilla extract
  • ½ c. unsweetened applesauce
  • 1 large egg
  • 5 T. certified gluten-free oat flour
  • ¼ c. cocoa powder
  • ¼ t. baking soda
  • ½ t. baking powder
  • ⅛ t. sea salt
  • ½ c. dark chocolate chips
  • For the cookies:
  • 1 c. creamy peanut butter
  • 1 c. coconut sugar
  • 1 large egg
  • ½ c. dark chocolate chips
Instructions
  1. Preheat the oven to 350 degrees F. Grease an 8x8 in. square baking pan with cooking spray.
  2. For the brownie layer, in a large mixing bowl, combine the peanut butter, maple syrup, coconut sugar, vanilla, applesauce, and egg until smooth.
  3. Stir in the oat flour, cocoa powder, baking soda, baking powder, and salt.
  4. Fold in the chocolate chips.
  5. Pour the batter into the prepared pan.
  6. For the cookie layer, in a large mixing bowl, combine the peanut butter, coconut sugar, and egg until smooth.
  7. Drop the peanut butter cookie layer over the brownie layer, the cookie dough will spread during the baking process, but you can use your fingers to spread the dough out a bit before baking.
  8. Top the cookie layer with an even coating of the chocolate chips.
  9. Bake for 20-25 minutes, or until a toothpick inserted into the center of the brownies comes out clean.
  10. Let cool slightly, cut into squares and serve.

MANGIA!!!

PB & America.

I should probably be making you something red, white, and blue right now.

But…..I’ll procrastinate a little longer.

Plus, I have an old love back in my life.

Peanut butter.

I mean, who’d you think I was talking about?

On another note, I got a spray tan for the first time in 495298372 years yesterday and I still smell like the vanilla bean scented candle from Bath and Body Works.

Anyway, peanut butter is just about Merica’ as it gets.

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Think about it…peanut butter + jelly is probably the only sandwich you wanted for lunch as a kid, Reese’s are your favorite candy, and you can finish two bags of shelled peanuts at any baseball game.

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I even got more “American” on you and added bananas, and a cream cheese icing on top.

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I used to think I was the only peanut butter fanatic in the world, then I met my match…

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my older cousin Parker.

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When visiting him in NYC (he’s a model y’all) one year after New Year’s, I was astonished to find around 15 different varieties of flavored peanut butter in his kitchen cabinet.

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Ya…

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he’s definitely my idol.

Peanut Butter Banana Bars w/ Cream Cheese Frosting
Author: 
Recipe type: Snack, Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
Fluffy, flour-less peanut butter cake sweetened w/ bananas and a touch of maple syrup, topped w/ a creamy, cream cheese frosting. Gluten-free, grain-free, flour-less.
Ingredients
  • 2 large, very ripe bananas, mashed
  • 1 c. smooth, creamy, all-natural peanut butter
  • 2 large eggs
  • 2 T. pure maple syrup
  • 1 t. pure vanilla extract
  • 1 t. apple cider vinegar
  • ½ t. baking soda
  • For the frosting:
  • 8 oz. cream cheese, softened at room temperature
  • ¼ c. pure maple syrup
  • ½ t. pure vanilla extract
Instructions
  1. For the bars, preheat the oven to 350 degrees F. Grease an 8x8 in. square baking dish with cooking spray.
  2. In a large mixing bowl, combine the bananas, peanut butter, eggs, maple syrup, vanilla, apple cider vinegar, and baking soda until smooth.
  3. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center of the bars comes out clean.
  4. Let cool completely.
  5. For the frosting, in the bowl of an electric stand mixer, mix all of the ingredients together using the paddle attachment.
  6. Mix until smooth and creamy.
  7. Cut the bars into squares and serve topped with a good spread of cream cheese frosting.
  8. Enjoy!

MANGIA!!!